U.S. patent number 6,413,566 [Application Number 09/795,787] was granted by the patent office on 2002-07-02 for simultaneous slicing and washing of vegetables.
This patent grant is currently assigned to Heat and Control Inc.. Invention is credited to Carl Beitsayadeh, Daniel E. Brown, Andrew A. Caridis, Anthony A. Caridis, Anthony Wade Morris, Leonardo P. Murgel, John Silvester.
United States Patent |
6,413,566 |
Caridis , et al. |
July 2, 2002 |
Simultaneous slicing and washing of vegetables
Abstract
Simultaneous slicing and washing of relatively firm raw
vegetable or fruit products is accomplished in a vat of water into
which a slicer apparatus is positioned such that the slices are
formed and discharge directly into the water. An inclined takeout
conveyor serves to receive the slices and remove them from the
water. A circulating water current and fluid jets urge the slices
to disperse onto the conveyor. A spray of water or air blast
removes residual vegetable matter from the slice surfaces before
leaving the takeout conveyor for further processing. Slicing and
washing a vegetable in a flume volute where the slices are
dispersed onto a takeout conveyor is disclosed where the water
medium is collected in a tub and recycled back to flow in the flume
to a level that covers the slicer's operative parts. The apparatus
may be used for simultaneous slicing and cooking of raw vegetables
where hot cooking oil is maintained in the system and recycled for
reheating.
Inventors: |
Caridis; Andrew A. (San Carlos,
CA), Silvester; John (Hayward, CA), Brown; Daniel E.
(San Mateo, CA), Murgel; Leonardo P. (San Francisco, CA),
Beitsayadeh; Carl (San Francisco, CA), Caridis; Anthony
A. (Belmont, CA), Morris; Anthony Wade (San Leandro,
CA) |
Assignee: |
Heat and Control Inc. (Hayward,
CA)
|
Family
ID: |
25166446 |
Appl.
No.: |
09/795,787 |
Filed: |
February 27, 2001 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
Issue Date |
|
|
366659 |
Aug 3, 1999 |
|
|
|
|
Current U.S.
Class: |
426/518; 426/506;
83/932; 83/98; 83/22; 83/165 |
Current CPC
Class: |
A23N
15/00 (20130101); B26D 1/03 (20130101); B26D
7/0658 (20130101); A23N 12/023 (20130101); B26D
7/0691 (20130101); A23N 12/02 (20130101); B26D
7/27 (20130101); Y02A 40/922 (20180101); Y10T
83/2216 (20150401); Y02A 40/90 (20180101); Y10T
83/2066 (20150401); Y10T 83/0443 (20150401); Y10S
83/932 (20130101) |
Current International
Class: |
B26D
7/27 (20060101); B26D 7/06 (20060101); B26D
7/00 (20060101); A23N 15/00 (20060101); A23N
12/02 (20060101); A23N 12/00 (20060101); B26D
1/36 (20060101); B26D 1/01 (20060101); A23P
001/00 (); B26D 007/00 () |
Field of
Search: |
;426/518,506
;83/22,24,98,165,112,932 |
References Cited
[Referenced By]
U.S. Patent Documents
Primary Examiner: Yeung; George C.
Attorney, Agent or Firm: MacIntosh; Donald N. Flehr Hohbach
Test Albritton & Herbert LLP
Parent Case Text
This is a continuation-in-part application of Ser. No. 09/366,659,
filed Aug. 3, 1999, entitled `Simultaneous Slicing and Washing of
Vegetables`, now abandoned.
Claims
What is claimed is:
1. A process for simultaneously slicing and washing a relatively
firm, raw vegetable or fruit food product, the steps
comprising:
providing a batch of the food product for slicing;
delivering the vegetable to a centrifugal slicer having a rotatable
cage positioned radially inwardly of a fixed array of product
slicing knives; providing a body of water to serve as a water bath
and immersing the slicer therein such that the rotary cage and
knives are underwater;
rotating the slicer cage with the vegetable product therein to
force the food product through the knives and thence into the water
bath, the slices being impelled through the water at velocity
sufficient to simultaneously slice and wash starch and broken cell
particles from the surfaces of the slices, and removing the slices
from the water for further processing.
2. The process according to claim 1 wherein the batch of food
product consists of potatoes.
3. The process according to claim 1 where the batch of food product
is one from the group consisting of apples, sweet potatoes,
cassava, plantains, beets, onions, water chestnuts, cabbage,
carrots, turnips and sugar beets.
4. The process according to claim 1 and providing means for
removing the slices from the water and wherein said slicer cage,
when operatively rotating in the body of water, generates a vortex
in the water tending to entrap the slices therein and further
including the step of directing the slices away from the vortex and
towards the means for removing the slices.
5. The process according to claim 4 wherein submerged jets of water
direct the slices away from the vortex towards the product removing
means.
6. The process according to claim 4 wherein submerged compressed
air jets direct the slices away from the vortex towards the product
removing means.
7. The process according to claim 1 wherein said slicer cage
generates a vortex in the body of water tending to entrap the
slices therein and further including the step of projecting
submerged jets of compressed air adjacent to the vortex to
encourage the slices to migrate towards product removal from the
body of water.
8. The process according to claim 4 and removing the slices from
the body of water along an upwardly inclined path into the air and
wherein water jets are projected substantially in the direction of
the path of slice removal.
9. The process according to claim 4 wherein submerged water jets
are oriented to project a stream of water in a direction
substantially normal to the rotor rotational axis of the slicer to
urge the slices towards the slice removal means.
10. The process according to claim 4 wherein water jets are
oriented to project a stream of water in a direction substantially
parallel to the rotor rotational axis of the slices.
11. The process according to claim 4 wherein water jets are
oriented to project a stream of water in a direction tangential to
the rotor periphery.
12. A process of simultaneously washing and slicing a raw potato,
the steps comprising:
furnishing a vat supplied with washing water and having an inclined
takeout conveyor positioned with its lower end submerged in the
water and its upper end extending above the water surface,
arranging a potato slicer with its potato supply inlet above the
water surface and its potato slices discharge positioned above the
lower end of the takeout conveyor and below the water surface,
supplying potatoes to the slicer through the potato supply inlet
while operating the slicer causing potato slices to be discharged
underwater thereby directly and forcefully cleaning the surfaces of
the slices of dirt, starch and burst potato cells,
circulating the washing water in a current passing downwardly
through the conveyor at a force such that the potato slices are
attracted to and dispersed upon the conveyor, operating the
conveyor in a direction to remove the slices from the water and the
vat.
13. The process of claim 12 wherein operation of the potato slicer
generates an underwater vortex tending to entrain slices therein,
and controlling the vortex by impinging jets of fluid against the
vortex to dislodge from the vortex the entrained slices serving to
encourage the slices to disperse and lodge upon the takeout
conveyor.
14. The process of claim 12 and providing jets of water circulating
in the vat.
15. The process of claim 12 and providing fluid jets of an inert
gas circulating in the vat.
16. A process for washing and simultaneously slicing a relatively
firm fruit or raw vegetable food product, the steps comprising:
providing a batch of the food product for slicing;
providing a flume having mounted therein a centrifugal slicer
equipped with a rotatable cage positioned radially inwardly of a
fixed array of product slicing knives;
providing a volume of water in the flume to serve as a water bath
and to set the water level so as to cover the product slicing
knives;
delivering the food product to the centrifugal slicer;
rotating the slicer cage with the food product therein to force the
food product through the knives and thence into the water, the
slices being impelled through the water at velocity sufficient to
simultaneously slice and wash starch and broken cell particles from
the surfaces of the slices;
creating a flow of water from the flume for moving the food product
slices therefrom in a stream of water;
receiving the stream of water and slices below the flume and
recirculating the water back into the flume; and
removing the slices from the water for further processing.
17. The process according to claim 16 wherein the water returned to
the flume is projected along the flume so as to urge the slices
away from the slicer and to disperse them from the flume.
18. The process according to claim 16 wherein the slices are
removed from the water along an upwardly inclined path into the
air.
19. The process according to claim 17 wherein the water returned to
the flume is projected in a direction substantially tangential to
the slicer rotor.
20. Apparatus for simultaneously washing and slicing relatively
firm raw food products including potatoes and fruits,
comprising:
a frame;
a flume of generally circular configuration mounted on said frame
and equipped with a discharge chute;
a centrifugal vegetable slicer having a slicing head operatively
mounted in said flume;
a tub serving to contain a body of water mounted on said frame
below said flume discharge chute;
an inclined conveyor arranged in said tub serving to receive slices
from said flume discharge chute;
means for circulating a stream of water from said tub into said
flume sufficient to maintain a water level in said flume to cover
said slicing head; and
means for operatively driving said slicer so as to thrust slices
therefrom into the surrounding water at a velocity sufficient to
simultaneously slice and wash starch and broken cell particles from
the surfaces of the slices.
21. The apparatus of claim 20 wherein said flume is configured as a
volute.
22. The apparatus of claim 21 wherein said centrifugal slicer is
mounted substantially at the axis of the volute flume with said
slicer drive means disposed beneath said flume.
23. A process for simultaneously slicing and washing a relatively
firm, raw vegetable or fruit food product, the steps
comprising:
providing a batch of the food product for slicing;
delivering the vegetable to a centrifugal slicer having a rotatable
cage positioned radially inwardly of a fixed array of product
slicing knives; providing a body of water to serve as a water bath
and immersing the slicer therein such that the rotary cage and
knives are underwater;
rotating the slicer cage with the vegetable product therein to
centrifugally force the food product through the knives at a
plurality of arcuately spaced locations and thence into the water
bath, the slices being impelled through the water at velocity
sufficient to simultaneously slice and wash starch and broken cell
particles from the surfaces of the slices, and removing the slices
from the water for further processing.
Description
FIELD OF THE INVENTION
This invention is generally directed to the field of preparation of
vegetable such as potatoes, plantains and the like prior to frying,
baking or drying and more specifically relates to slicing a
vegetable product to the desired thickness and simultaneously
washing the sliced vegetable for removal of starch, ruptured cells
and the like.
BACKGROUND OF THE INVENTION AND PRIOR ART
In the process for the preparation of potato chips, for example, it
is commonly found that the potatoes are first treated to the gross
removal of dirt from the whole potatoes. Then the potatoes may
undergo skin removal in a peeler, although this is not always the
case, and are then forwarded to a slicer which cuts the potatoes to
the desired thickness, usually on the order of 0.60 inches
thickness. In the slicing operation the potato body is penetrated
by a metal blade which ruptures the vegetable cells and leaves a
residue or film of starch and broken cells dispersed over the
surfaces of the slices. The presence of the film is undesirable in
subsequent processing steps such as frying or baking although for
certain chip styles the presence of the film of starch is
tolerated. However, washing the slices in a water bath is the
common practical method of cleaning the starch and ruptured cell
film from the slices. In that step, the slices are deposited into
the water bath either directly from the slicer or from a conveyor
belt which carries the slices from the slicer outlet located
remotely from the bath. The bath for washing the slices may have
agitation supplied therein to promote a vigorous action of the
water upon the surfaces of the slices to achieve effective removal
of the starch film. The washed slices were removed from the bath
typically upon an inclined conveyor and when removed from the water
may then be subjected to water sprays and/or an air blast to remove
residual starch particles and water film from the surfaces of the
slices. Thus prepared, the potato slices are advanced to additional
processing steps leading toward the desired finished products,
usually fully cooked chips.
French-fried potatoes in their preparatory processing steps undergo
a step of cutting the whole potatoes into strips generally sized to
resemble the finished fried product. A successful method of potato
strip cutting has been to propel, such as by pumping, the potatoes
in a fast-moving charge of water against and through a fixed,
crisscross array of knives or other potato cutters. This splits the
potatoes into strips in the presence of water employed to drive the
vegetables through the knives or other cutters. See U.S. Pat. No.
5,042,342 to Julian assigned to Lamb-Weston, Inc. of Kennewick,
Wash.; U.S. Pat. No. 5,168,784 to Foster et. al assigned to
Universal Frozen Foods, Inc. of Twin Falls, Id.; and U.S. Pat. No.
5,179,881 to Frey et. al. assigned to McCain Foods Ltd. of
Florenceville, Canada.
One important objective of this invention is to eliminate the
separate washing step following slicing in vegetable processing
through combining the slicing and washing step for efficient
removal of starch film from the sliced pieces.
SUMMARY OF THE INVENTION AND OBJECTS
In summary the invention resides in a process of simultaneously
washing and slicing a raw vegetable such as potatoes, apples, sweet
potatoes, cassava, plantains, beets, onions, water chestnuts,
carrots, turnips, cabbage and sugar beets and the like, the process
including the steps of providing a flume or vat of washing water
equipped with an inclined takeout conveyor positioned with its
lower end submerged in the water and its upper end extending above
the water surface, positioning a vegetable slicer with its product
reception inlet above the water surface and its slice discharge
outlet positioned below the water surface. The vegetables are
supplied to the slicer inlet as it is operating so that the slices
are discharged underwater serving to directly and forcefully clean
the slice surfaces of dirt, starch and burst cells. The water is
circulated in a current at a force such that the slices are urged
toward or attracted to and dispersed upon the conveyor which is
operated to remove the slices from the wash water for further
processing.
An object of the invention is to provide an improved process for
the preliminary preparation of slice-able vegetables wherein the
washing and slicing steps may be undertaken simultaneously thereby
effect a savings in processing time and equipment expense.
Another object of the invention is to provide an efficient combined
processing step of slicing, washing and dispersing the washed
slices on a takeout conveyor in an arrangement which minimizes
slice overlap thereby reducing the tendency to form clumps of the
sliced product in subsequent cooking including frying steps.
Yet another object of the invention is to provide for the
substantially complete removal of slices from the slice washing
bath irrespective of the vortexes or turbulence therein.
Still another object of the invention is to provide a process for
economical slicing and washing of potatoes preparatory to frying
which is efficient in the use of equipment and time and is labor
saving.
Additional objects and features of the invention will be readily
understood and appear below in the drawings and description of
preferred embodiments of our invention.
BRIEF DESCRIPTION OF THE DRAWINGS
FIG. 1 is an isometric view from above showing a vegetable slicing
and washing apparatus specifically adapted for practicing the
process of the present invention;
FIG. 2 is a plan view of the vegetable slicing and washing
apparatus shown in FIG. 1;
FIG. 3 is an elevation sectional view on an enlarged scale taken in
the direction of the arrows 3--3 of FIG. 2;
FIG. 4 is a perspective view on an enlarged scale of the stator and
rotor cage of the vegetable slicer shown in FIG. 3;
FIG. 5 is a plan view from above on a reduced scale of the stator
and rotor cage assembly shown in FIG. 4;
FIG. 6 is an elevation view of the stator and rotor cage assembly
shown in FIG. 5.
FIG. 7 is an isometric view from above showing another preferred
embodiment of the invention in a vegetable slicing and washing
apparatus specifically adapted for practicing the process of the
present invention;
FIG. 8 is a plan view of the vegetable slicing and washing
apparatus shown in FIG. 7; and
FIG. 9 is an elevation view, partially broken away, of the
apparatus shown in FIG. 7.
DESCRIPTION OF THE PREFERRED FORMS OF THE INVENTION
Referring to the drawings FIGS. 1-3, there is shown a first
preferred embodiment, an apparatus 10 especially adapted for
carrying out the principles of the invention in simultaneously
slicing and washing a vegetable product. The vegetable product may
be any from the group comprising potatoes, apples, sweet potatoes,
cassava, plantains, beets, onions, water chestnuts, cabbage,
carrots, turnips and sugar beets. The slicer-washer apparatus 10
includes an upstanding frame 11 which supports a metal tub or bath
12 which is generally wedge-shaped in elevation as seen in FIG. 3
and, as shown in plan view in FIG. 2, is generally rectilinear. An
important function of the tub 12 is to contain a body of water 13
as indicated by the wavy lines of FIGS. 1 and 3. The purpose of the
water is to serve as a medium for washing broken cells, starch
particles, dirt and the like from a multiplicity of vegetable
slices 14 as symbolized by the oval elements in FIGS. 1-3.
A bottom wall 16 of the tub 12 is inclined upwardly as clearly
shown in FIGS. 1 and 3. A sliced product take-out conveyor 17 is
operatively mounted in the slicer-washer apparatus 10 to extend
substantially the full length of the bottom wall 16 of the tub 12.
The conveyor 17 is inclined so as to present an upper end of the
conveyor to project above the side walls 12a, 12b of the tub. The
conveyor 17 may receive vegetable slices 14 in the water bath 13
and will convey them in the direction of the arrows 18a upwardly
and out of the water 13 to a take-away conveyor (not shown). The
conveyor 17 is driven by a variable speed electric motor drive 19
so that the motion of the top conveyor runt is in the direction of
the arrow 18a and the return run of the conveyor moves in the
direction of the arrow 18b, shown in FIG. 3. The product take-out
conveyor 17 is equipped with a belt composed of a woven wire mesh
thus having substantial openings permitting a current of water to
flow there through. The water circulation pattern will to be
described more fully below.
A pair of powered vegetable slicer apparatus 21 may be operatively
mounted at one end of the tub 12 in a manner so as to present the
operative slicing mechanism or cutting head 22 submerged in the
body of water 13 contained in the tub, as appears in FIG. 3.
Although in the drawings of this disclosure, two vegetable slicers
21 are shown, the number may vary as conditions warrant. A single
slicer may be appropriate for applications of modest capacity while
2, 3 or more slicers 21 may be appropriate for applications wherein
a larger volume of sliced vegetable product is required.
A rotary slicer found quite suitable for the present application is
Model CC, manufactured by Urschel Laboratories, Inc. of Valparaiso,
Ind. 46384. To permit effective operation of the rotary slicer
Model CC within the principles of the present invention, we have
made certain desirable modifications. More specifically, the slicer
cutting head 22 is totally exposed in the body of water 13 so that
the resulting slices 14 will be unimpeded by product deflecting
guards or the like. This is achieved by removal of the covers and
guards which are normally mounted upon the slicer so as to protect
users from contacting the cutting head and also for the purpose of
directing downwardly the sliced products in the normal operation of
the slicer 21. Referring to FIGS. 4-6, the cutting head 22 is
equipped with a plurality of knives 23, circumferentially spaced
apart with respect to a support ring 24. The individual knives 23
are held in the assembly by a knife clamp 26. Provisions are made
on the cutting head 22 so as to insure that the slices 14 which
exit through the cutting slots will do so in a substantially
unobstructed manner to minimize deformations or bruising of the
slices. More particularly, the various, normally protruding metal
surfaces such as the fasteners 27 or flanges and the like are
either removed or countersunk to a degree so that no metal
obstruction will protrude into the path of the slice 14. For this
reason the slice 14 will exit the cutting head 22 in a clean and
undamaged state. In the condition when the guards are in place, as
is the case where the slicer is usually operated in the "dry," the
presence of the various protruding elements and fasteners is not
critical. Evidentially the slice free falls through the air in a
manner that avoids noticeable damaging to the sliced product. When
slicing vegetables submerged in water, the opposite is true and for
this reason steps are taken to provide a clear unimpeded path for
the slice to emerge from the knife slot and to free fall into the
surrounding water bath. This provision minimizes unacceptable
damage to the slices.
It should be understood that the cutting head of the vegetable
slicer comprises a stator which serves as a mounting frame for the
fixed knives 23. A motor driven rotor cage 28 is mounted for
rotation within the stator, the rotor cage being equipped with
spaced-apart, vertically extending flights 29. These flights,
arranged along the perimeter of the rotor cage, serve to engage
with and drive the vegetable products with a centrifugal force with
the result that the potatoes, for example, are urged into the
slicing action against the fixed knives 23. The slice taken from
the body of the vegetable is pushed through the knife slot and free
falls into the surrounding body of water. The remainder of potato
still within the rotor cage of the slicer continues in centrifugal
motion and engages another stationary knife mounted in the stator
whence another slice is removed from the potato to free fall into
the surrounding body of water. In this action it will be apparent
that the vegetables are simultaneously sliced and washed
immediately upon exit from the knife slots in the cutting head 22.
The rotor cage 28 operates submerged in the water bath and thereby
generates some turbulence which may sometimes resemble a
vortex-like current of water flow which will be discussed
below.
Referring again to FIGS. 1 and 3, each slicer 21 is equipped with a
feed hopper 31 into which the whole potatoes or other vegetables
are deposited. The feed hopper 31 is supported by a vertically
extending post 32 arranged on a box-like support 33 which serves as
an enclosure for the variable speed motor drive (not shown). The
motor drive unit in the slicer includes a gear reduction unit and a
shaft which extends horizontally through a housing 36 (FIG. 3) and
couples to a shaft for driving the rotor 28 of the cutting head 22.
Thus it will be understood that in the intended operation the
vegetable product is fed continuously into the slicer 21 though the
feed hopper 31. The product descends by gravity into the cutting
head 22 positioned in the water bath.
It will be understood, however, that due to the rotational forces
applied to the cutting head, the water which may reside therein
while the rotor is in the static state is driven therefrom when the
working rotation of the rotor is begun. Thus the product descends
into a virtually water free space immediately before the slicing
action commences. There within the rotor the vegetable product is
forced centrifugally by the flights 29 of the rotor and driven into
the stationary knives serving to cut the vegetable progressively
into individual slices 14 in the presence of water which surrounds
the rotor exterior.
The slices issue immediately from the cutting head 22 and project
or pass freely into the surrounding water 13 and are thus washed on
all surfaces. The slices 14 in their ejection from the cutting head
follow a path to sink generally downwardly in the water and finally
migrate onto the take-up conveyor 17. Control of water currents in
the bath is maintained so as to insure that substantially all of
the slices take a path so as arrive onto the takeout conveyor.
Through this action very few slices are "trapped" in back eddies
for long periods in the tub during the slicing and washing
operation.
A continuous, low velocity flow of water may preferably be
maintained in the slicer/washer 10 to achieve a number of desired
objectives. First, it is desirable to urge the slices to disperse
into a somewhat broad pattern for their resulting placement onto
the product conveyor 17. This is to minimize stacking of slices one
upon the other when they come to rest on the conveyor. Second,
water flow may be directed from jets nozzles discharging into the
bath in at plurality of locations and directions; for example, in
the vertical and horizontal general directions. Also, stator vanes
(not shown) may be positioned at various attitudes in the bath to
control the eddies. This is to overcome and counteract to a degree
the vortex- like or turbulent effects in the water created by the
operating action of the rotary slicer 21. We recognize that it is
highly desirable to prevent the vegetable slices from stagnating in
the bath from being trapped in back eddies or in the vortex like
turbulence. By these steps we control the turbulence at least to
the degree that substantially all of the vegetable slices come to
reside rather quickly on the conveyor. Third, the constant water
circulation serves to insure that vegetable particles or other
debris carried into the bath will migrate into the sump 16a
arranged in the bottom wall 16. The purpose is to removed these
materials continuously from the system so as to maintain a
relatively clean washing medium.
Referring particularly to FIGS. 1-3, the water circulation circuit
or pattern includes a motor-driven centrifugal pump 38 which is
arranged in the water flow circuit which includes a suction line
39. This is arranged in communication with the sump 16a (for fines
removal) and the current or water flow is generally downwardly into
the sump so as to create a current which passes through the wire
mesh conveyor belt of the conveyor 17. The slices are urged by this
current towards the belt. The output of the pump 38 is delivered
into a main feed line 41 which branches into an upper feed line 42
and a lower feed line 43, best shown in FIG. 1. A plurality of
risers and jet nozzles 44 are coupled to the lower feed line 43,
the nozzles projecting generally horizontally into the tub 12 for
discharging streams of water below the rotary slicer 21. The
discharge nozzles 44 are disposed to project streams of water at
controllable velocities into the general zones where vortex like
turbulence is encountered by the slices. The water currents from
the nozzles create a flow pattern which counters the back eddies
and encourages the slices to be better distributed upon the takeout
conveyor belt. Four such nozzles 44 are illustrated in FIG. 2, but
the number of the nozzles and their positions may vary depending
upon the energy needed to disrupt the back eddies or other
turbulence which tends to trap slices.
Similarly, the upper feed line 42 is equipped with jet nozzles 46
projecting generally vertically downwardly into the body of water
in which the slices are washed. The vertical nozzles 46 are
disposed to project streams of water at controllable rates into the
general zones where the slices tend to be entrapped whether from
the turbulence generated by the rotary slicer or from various flow
effects within the tank. Stator vanes may be positioned in the tank
to supplement the effects of the nozzles 44, 46 and incertain
instances the stator vanes may be sufficient in themselves to
control the water currents and materially reduce the tendency of
slices to become trapped in back eddies or dead water.
In processing plants having a standing supply of compressed air or
of an inert gas supply it may be practical to substitute for the
plurality of water jets disclosed above a generally similar array
of gas or air jets for the purpose of urging the slices onto the
takeout conveyor and to discourage the slices from a long residence
such as being trapped in a dead water zone of the water bath.
As the slices are removed from the tub on the conveyor 17, they may
receive a final cleaning spray from the transverse spray system 47
arranged adjacently to the discharge end of the conveyor 17 as
shown in FIGS. 1-3, although this is not required in all instances.
Thus, vegetable products such as potatoes having been deposited
into the slicer 21 are sliced and simultaneously washed in an
action wherein the slices are propelled outwardly from the slicer
head into the body of water and are there stirred or mixed by the
jets flowing from the nozzles 44, 46 so as to be disbursed over the
conveyor belt 17 upon which they are removed from the slicer/washer
10. Immediately prior to the discharge from the conveyor 17, the
slices receive a finishing spray 47 to remove any residual
particles from the slice surfaces prior to further processing which
includes frying or baking in apparatus wellknown in the field.
Second Preferred Embodiment
A second preferred embodiment 50 of the invention for
simultaneously slicing and washing vegetables is illustrated in
FIGS. 7, 8 and 9. The vegetable products that can be efficiently
and effectively treated in the apparatus 50 include all those
listed above regarding the first preferred embodiment 10.
The slicer-washer apparatus 50 includes an upstanding frame 51
which supports a flume 52 of generally spiral or volute
configuration in plan as clearly shown in FIGS. 7 and 8. A flume
discharge or output trough 53 extends outwardly from the spiral or
volute form and is positioned to overhang a generally wedge shaped
metal tub 54 that serves to contain for recycling a body of washing
liquid, preferably clear water. The configuration of the tub 54 and
flume 52 is such that the top edges of the sidewalls of the flume
52 and of the tub 54 are of such a height as to permit a common
water level to be maintained if that is desired. However in one
mode of operation the washing action can take place principally in
the flume with the run off of water and washed slices falling into
the tub 54 from which the slices are removed. And it is apparent
that liquid, and any slices entrained therein, flowing from the
flume trough 53 will pass into the tub 54. The frame 51 also acts
to support the tub 54 as indicated in FIGS. 7and 9. The water used
in the system and recycled from the tub 54 serves as a medium for
washing broken cells, starch particles, dirt and the like from the
vegetable slices.
The bottom wall of the tub 54 is inclined upwardly as clearly shown
in FIGS. 7 and 9 and a sliced product take-out conveyor 56 is
operatively mounted in the tub 54 and is inclined so as to present
an upper end of the conveyor 56 extending above the normal high
water mark. The lower end of the conveyor 56 may be position in the
tub 54 below the flume discharge trough 53 as shown in FIG. 9.
Slices migrating in the water flow from the flume 52 into the tub
54 and the water bath maintained therein will be received upon the
conveyor 56 and conveyed upwardly out of the water to a take-away
conveying unit (not shown) for subsequent processing. The conveyor
56 is driven by a variable speed, electric motor drive 57 so that
the motion and action of the top run of the conveyor will remove
slices from the tub 54. The product take-out conveyor 56 is
equipped with a woven wire mesh belt or the like permitting water
to pass freely there through while minimizing water carry-out from
the water bath within the tub 54.
Operatively mounted within the "eye" of the spiral or volute flume
52 is a vegetable slicer apparatus 58 and is arranged in a manner
so as to present the operative slicing mechanism or cutting head 59
submerged below the normal operating water level maintained in the
flume 52 and conjoined tub 54 as shown clearly in FIG. 9. A rotary
slicer found suitable is Model CC identified above as manufactured
by Urschel Laboratories, Inc. This slicer provides the stator or
slicing head and rotor components incorporated in the present
invention. A drive system 61 is provided to enable the slicer head
to be operatively mounted directly to the bottom of the flume 52.
In operation the slicer apparatus 58 is that stated above
concerning the slicer 21 and the principles of operation are those
mentioned above and so will not be detailed further. Suffices to
mention is that upon start-up of the slicer 58 water reposing in
the submerged rotor when stationery is expelled upon rotor
rotation. Thus vegetable products introduced for slicing into the
slicer's cutting chamber will be initially dry there but during
slicing will be simultaneously instantly sliced, wetted and washed
or scrubbed as the vegetable slices pass through the slicer cutting
slots into the surrounding body of washing liquid within the flume
52.
The slicer drive mechanism 61 including an electric motor, gear
box, etc. is arranged beneath the flume 52 as indicated in FIGS. 7
and 9.
As shown best in FIGS. 7 and 8, a downwardly inclined vegetable
product feed chute 62 is mounted on the flume 52 by the gusset
plates 63 positioned on opposite sides of the chute 62. If desired,
adjustment means may be provided to vary the angle of the chute
inclination or orientation with respect to the slicer's product
reception chamber.
As viewed in FIG. 8 it will be understood that in operation the
slicer rotor rotates in a clockwise direction and thereby ejects
slices into the body of water surrounding the rotor. The slicer
cutting head 59 is arranged spaced apart from the sidewalls of the
flume, as shown, and there is thus provided a flow channel volute
64 for slice movement in a cleaning action from the slicer head 59
along a generally spiral path defined outwardly by the side wall of
the flume 52. A current of water is circulated along the flow
channel 64 so as to urge the slices in a washing action along a
path over toward the flume discharge and slice dispersion trough 53
and thence into the take out conveyor 56 mounted in the tub 54. The
slice washing water passes from the flume in a cascade of about 1/2
to 2 inches in depth as it moves over the lip of the dispersion
trough and thence falls downwardly through the mesh belt of the
take out conveyor 56 and into the water containment tub 54 for
subsequent reuse in slice washing.
To this end a water re-circulation system 66 is incorporated in the
apparatus 50 and includes a pump 67 having its suction inlet in
communication with a water overflow pipe 71 arranged in a lower
portion of the tub 54. The pump 67 discharges into the volute
through a manifold 68 that is coupled to the flow nozzles 69
disposed at one end of the flow channel 64, as clearly indicated in
FIGS. 7 and 8. In a recirculating operation, the pump 67 delivers a
stream of water to the flow nozzles 69 positioned in the spiral or
helical flow channel 64 to urge the slices into the flume trough 53
and thence into the tub 54, the pump withdrawing water from the
lower portion of the tub 54 thereby creating therein a downward
current through the wire mesh conveyor belt that attracts slices
onto the belt of the take out conveyor 56. It will be understood
from the above that the water circulation pattern and pump
operation is designed to establish a water level in the flume
volute sufficient to cover the rotor and stator portions of the
slicer and maintain them in a submerged condition. Thus, when the
slices of the vegetable product are ejected from the slicer, they
are immediately scrubbed by the body of water in which they are
received. The efficient and effective scrubbing action upon the
vegetable slices is believed to be attributable to the relatively
higher speed of the slices as compared to that of the water in the
flume as the slices are propelled from the slicer into the water
flowing in the volute.
Simultaneously Slicing and Cooking
Simultaneously slicing and cooking vegetables can be carried out in
the apparatus disclosed herein. For example either the apparatus 10
or 50 can be charged with efficient volume of cooking oil at least
to a level to cover the rotor and stator of the slicer 21, 58.
Operating the slicer with vegetables introduced as mentioned above
will not only clear off the broken cells from the slices but will
commence the cooking of the slices. Commonly cooking oil is
maintained in a temperature range of from 275 degrees F. to 450
degrees F. The tub can be directly fired so as to maintain the
desired cooking temperature or a remotely located heat exchanger
can be coupled to the tub 12, 54 with an appropriate piping and
temperature control system (not shown). Potato slices are aptly
treated in this slicing and cooking process and plantains, apples
and the like may also be so treated. Upon cooking for the desired
time the slices can be removed from the tub with the take out
conveyor 17, 56 and passed along the processing line for the
customary post cooking operations, weighing, packaging, etc. This
procedure represents a substantial savings from the customary
product cooking and handling equipment.
While the method for simultaneously slicing and washing vegetables
as well as the method for simultaneously slicing and cooking
vegetables has been described above in connection with the
preferred apparatus 10 and 50 for carrying out the invention, we do
not intend to limit the practice of the invention to the particular
apparatus disclosed herein, but on the contrary, it is intended to
cover the various alternatives, modifications and equivalent steps
as may be included within the spirit and scope of the invention as
defined in the appended claims.
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